Hydrocolloid systems perform better than xanthan gum alone

While xanthan gum is commonly used to manipulate the texture and batter stability of gluten-free baked sweet goods, the resulting products are not always as appealing to consumers as the gluten-containing formulations.

Using the Texture Revolution process for describing food texture, our Gum Gurus® identified the textural attributes that can be manipulated by using gums and then developed a gum system that targeted those attributes. Ticaloid® GF 313 leverages hydrocolloid synergies and targets those textural attributes lost when switching from a gluten-containing formulation to a gluten-free product.